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Greek: Lamb Souvlaki with Tzatziki

Source of Recipe


Adapted from a recipe by Emeril Lagasse






List of Ingredients



• 2 pounds lamb, trimmed of fat and cut into 1-inch strips
  
• 1/4 cup fresh lemon juice
  
• 3 Tbsp olive oil
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 1 Tbsp plus 1 tsp fresh oregano
  
• 2 tsp minced garlic
  
• 2 tsp olive oil
  
• 1 large white onion, thinly sliced
  
• .
  
• Pita bread rounds
  
• Tzatziki (recipe follows)
  






Instructions



1. Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano and garlic, and pour over the meat. Cover and chill at least 2 hours and up to overnight.
   
   
2. Thread meat onto metal or bamboo skewers. Heat the oil on a griddle or in a large skillet over high heat. Add the onions and remaining teaspoon oregano to the griddle and cook until light brown, about 6 minutes, stirring occasionally. Remove from the pan.
   
   
3. Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
   
   Makes 4 to 6 servings.
   
   ..........
   
   TZATZIKI
   
   • 1 medium cucumber, peeled, sliced in half and seeded, finely chopped
   • 1/8 tsp plus 1/4 tsp salt
   • 1 cup plain yogurt
   • 1 Tbsp olive oil
   • 1 tsp fresh lemon juice
   • 1 tsp minced fresh dill or oregano leaves
   • 1 tsp minced garlic
   
   Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour.
   
   Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
   
   Makes 1½ cups.